Caramel Apple Pie Bombs (Printable)

Fluffy biscuit bundles filled with cinnamon apples and gooey caramel, baked to golden perfection.

# What You'll Need:

→ For the Filling

01 - 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
02 - 2 tbsp unsalted butter
03 - 2 tbsp brown sugar
04 - 1 tsp ground cinnamon
05 - Pinch of salt
06 - 12 soft caramel candies, unwrapped

→ For the Dough

07 - 1 can (16 oz) refrigerated biscuit dough (8 large biscuits or 12 small)

→ For Coating

08 - 3 tbsp unsalted butter, melted
09 - 1/3 cup granulated sugar
10 - 1 tsp ground cinnamon

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Melt 2 tablespoons butter in a small skillet over medium heat. Add diced apples, brown sugar, cinnamon, and salt. Cook, stirring, for 4–5 minutes until apples are tender and caramelized. Remove from heat and cool slightly.
03 - Separate biscuit dough into individual pieces. Flatten each into a 4-inch circle.
04 - Place about 1 tablespoon cooked apple filling and 1 caramel candy in the center of each dough circle. Gather edges around filling, pinching well to seal and form a ball. Place seam-side down on prepared baking sheet.
05 - Brush each pie bomb with melted butter.
06 - Combine sugar and cinnamon in a small bowl. Sprinkle generously over pie bombs.
07 - Bake for 15–20 minutes until golden brown and puffed.
08 - Let cool slightly before serving, as caramel filling will be hot.

# Expert Advice:

01 -
  • They come together in under 40 minutes with zero fancy techniques required
  • The combination of warm spiced apples and melting caramel creates the most incredible gooey center
  • Perfect for feeding a crowd since everyone grabs their own portable pie
02 -
  • Pinch the dough seals extremely tightly or caramel will leak out during baking and create a sticky mess
  • Let the apple filling cool before wrapping it in dough or the butter will melt the dough too quickly
  • These are best served warm but the filling needs at least 5 minutes to cool down enough to eat safely
03 -
  • Work quickly once you start assembling because the dough becomes sticky and hard to seal as it warms up
  • Place the baking sheet in the fridge for 10 minutes before baking if the dough feels too soft to handle

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